Roasted Asparagus and Chickpea Couscous Salad
A springtime favourite with tahini roasted chickpeas and roasted asparagus pearl couscous. Tossed together with zesty lemon, fresh herbs, avocado and toasted pumpkin seeds for a light meal.
- Tahini Roasted Chickpeas
- 1 can (400g) Chantal Organics Chickpeas, drained and rinsed
- 2 Tbsp Chantal Organics Whole Tahini
- 2 Tbsp Chantal Organics Extra Virgin Olive Oil
- 2 cloves garlic, crushed
- ½ tsp paprika
- ¼ tsp cayenne
- ½ tsp cumin powder
- Salt and Pepper
- Roasted Asparagus Couscous
- 1 bunch asparagus, cut into thirds
- Chantal Organics Extra Virgin Olive Oil
- Salt and pepper
- 400g pearl couscous
- 4 cups vegetable stock
- Juice and zest of 1 lemon
- 1 avocado, diced
- Large handful parsley, roughly chopped
- ¼ cup pumpkin seeds, toasted
Preheat the oven to 180°C fan bake.
For the tahini roasted chickpeas, combine all the ingredients in a bowl and mix until well combined.
Place the chickpeas on a lined baking tray and roast in the oven for 20-30 minutes or until golden and crunchy, tossing halfway through.
Meanwhile prepare the roasted asparagus couscous. Toss the asparagus with a drizzle of olive oil, salt and pepper. Place on a lined baking tray and roast for 10-15 minutes or until tender.
Heat a large saucepan to medium high heat. Drizzle oil into the pot and add couscous. Lightly toast for 3-5 minutes or until golden.
Pour in vegetable stock and bring to the boil.
Once boiling, reduce to a simmer, cover, and cook for 15 minutes or until the liquid has absorbed and the couscous is cooked through.
Toss the couscous with lemon zest and juice, avocado, parsley, pumpkin seeds, asparagus and tahini roasted chickpeas.
Serve and enjoy.
Add your choice of cooked protein. Grilled chicken, prawns or tofu are great options.
Save the drained chickpea liquid from the can and use as aquafaba to make the mini pavlovas listed below.
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